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The ingredients needed to prepare Light Tasting Round Eggplant Steak:
- Get 1 Short, round eggplant
- Prepare 1 Katakuriko
- Get 1 Grated daikon radish
- Take 1 Ponzu and soy sauce
- Prepare 1 Yuzu shichimi spice (optional)
- Use 1 Daikon radish sprouts
- Provide 1 Olive oil
Steps to make Light Tasting Round Eggplant Steak:
- Use a peeler to peel the eggplant in a striped pattern of peeled and unpeeled sections. Slice it lengthwise into quarters and then soak in water to remove the astringent taste.
- Drain the eggplant and lightly coat it in katakuriko. Heat oil in a frying pan over low-medium heat. Pan-fry the eggplant until lightly browned.
- Reduce the heat to low. Cover with a lid and steam. Once the eggplant is soft and juicy, remove the lid. Increase the heat to low-medium until browned, and then serve on a dish.
- Season with the toppings and then pour on the ponzu and soy sauce to finish.
Place eggplant steaks on the grill and let them cook until they get those lovely grill marks. Dust off your steak knives for this flavorful recipe. While I was eating cheese fried eggplant, I felt like eating a light Japanese style dish using short, round eggplants! When my husband saw this dish from a distance, he said he thought we were having meat for dinner! That's why I call this eggplant "steak" Lightly coat the eggplant in katakuriko. cookpad.japan.
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